Gratin of Aubergine, Tomato & Red Pepper

Swathed in freshly grated parmesan cheese this versatile vegetarian dish may be served as a starter or an accompaniment. Experiment with the addition of extra garlic, chilli and herbs to create your unique flavour.

Category:  Starters & Salads Vegetarian Accompaniments  - 
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Ingredients

For 4 people

Recipe

  • oil for cooking
  • 1 onion, finely chopped
  • 1 large red pepper, chopped
  • 1 clove garlic, crushed
  • 800 g can plum tomatoes, drained
  • salt & freshly milled black pepper
  • 2 small/medium aubergines
  • 50 g+ parmesan cheese, freshly grated

Gratin of Aubergine, Tomato & Red Pepper Directions

  1. Heat the olive oil in a large frying pan and gently sauté the onion and pepper until soft but not coloured. Stir in the garlic and continue to cook for a few more moments. Over a medium heat, add the tomatoes, breaking them down a little. Lower the heat and allow the mixture to bubble away until a thick sauce has formed - about 15 minutes, taste and season. Meanwhile: wash, half and slice the aubergine to about 5mm thickness.
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  4. Bring a saucepan of water to the boil, gently lower in the aubergine, cover and simmer for 3 minutes until soft. Drain using a colander.
  5. Preheat the oven to 190 degrees C
  6. Divide the cooked tomato and peppers between individual serving dishes, arranging the aubergine in an overlapping layer then finally sprinkle with handfuls of parmesan cheese.
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  9. Bake for about 30 minutes until the cheese has melted and browned.
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